Ingredients
makes enough for 1 dozen baba (about 7 1/2 cups)4 cups sugar
1 cup best-quality dark rum
Combine sugar, rum, and 5 cups water in a medium saucepan. Bring to a boil over medium heat, and continue cooking until the liquid is clear, about 2 minutes. Remove from heat. Use immediately or reheat before soaking.
Reprinted with permission from Martha Stewart's Baking Handbook by Martha Stewart. © 2005 Clarkson Potter
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